Fish-flavored cabbage

Overview

Chinese cabbage is an indispensable dish on the table in autumn and winter. As the saying goes, cabbage and tofu keep you safe, so it is good to eat more Chinese cabbage. Especially now in early winter, the cabbage that has been beaten by frost has a slight sweetness and is very delicious. Moreover, there are many ways to make Chinese cabbage. Today, we use the classic fish flavor to make fish-flavored cabbage. It has a rich, sweet, sour and spicy taste, which is appetizing and goes well with rice.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• aged vinegar
• cabbage
• chicken essence
• chopped pepper
• cooking wine
• light soy sauce
• starch
• white sugar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cabbage: Take four cabbage stems, wash them thoroughly and drain them of water, then cut off the leaves on both sides and use only the cabbage stems. Cut into thin slices with a knife diagonally.

   

2. 2 Set aside all sliced cabbage slices.

   

3. 3 Chop the green onions and garlic, prepare 2 tablespoons of minced pepper, and chop the green onion leaves separately.

   

4. 4 In a small bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 tablespoons of mature vinegar, 2 tablespoons of water, 1 tablespoon of starch, a little salt and chicken essence, stir well and set aside.

   

5. 5 Heat a wok, add vegetable oil, add green onion, minced garlic, and chopped pepper and stir-fry until fragrant.

   

6. 6 Add the cabbage slices and stir-fry quickly over high heat for a few times.

   

7. 7 Quickly pour in the sauce and stir-fry evenly.

   

8. 8 Finally, add the green onion leaves and turn off the heat.